Rice Eggplant Casserole

1 cup rice, cooked
2 small eggplants, chopped
1/2 pound ground meat
1/2 cup celery or bell pepper, chopped
1/4 cup milk
1/2 cup cracker crumbs
1/4 cup water
1 medium onion
1 egg, beaten
2 tablespoons margarine
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper

Preheat oven to 375F. Fry meat in cooking oil until brown; add eggplant, celery or bell pepper and onions. Add water to ingredients until tender. Cool for 3 minutes; add rice, egg, milk and seasonings. Add 1/4 cup cracker crumbs, mix and pour in casserole dish. Sprinkle rest of crumbs on top and use pats of butter on the top. Bake for 35 minutes at 375F.

Serves 6 to 8.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana